Last week I gave you a peak into what this fall is going to taste like, but today we're back enjoying the summer harvest. Last week on a whim I made Mike and I a summer vegetable frittata for breakfast and it was spectacular and insanely easy! With the vegetables that are so bountiful right now, it's easy to load up on the veggies and make it a super healthy breakfast.
Summer Vegetable Frittata
1 tablespoon butter
1 bell pepper, finely diced
1/2 red onion, finely diced
1 zucchini, diced
4 egg whites
1 scallion (optional)
Preheat your oven to 400 degrees.
In an oven safe frying pan melt the butter and add in the pepper and onion. Let them soften slightly stirring occasionally. Once they are slightly softened add in the zucchini and sprinkle with garlic powder and salt. Saute the vegetables for a minute or two until they are soft.
While the vegetables are cooking, beat together the eggs and the egg whites until fluffy.
Pour the eggs over the vegetables and kind of shimmy the pan a bit to make sure the eggs get under the vegetables and in all the nooks and crannies. Then transfer the pan to the oven and let it cook until set and slightly golden brown, about 15 minutes.
At this point I flipped it out onto a plate and sliced and served it. You could totally serve it out of the frying pan to avoid dirtying an extra dish. Top with the scallions for a bit of a fresh taste. I got 3 servings out of this and estimated it to be about 150 calories per serving. Pretty good for a very filling breakfast!